A seared scallop recipe topped with a tomato basil sauce.
Take the scallops out of the fridge and allow to come almost to room temperature.
To make the sauce vierge, gently warm the oil in a saucepan. Remove from the heat and mix in the lemon juice and coriander and fennel seeds and let sit for 1 minute.
Add the basil, tomato, salt and pepper. Set aside while you cook the scallops.
Toss the scallops in the oil and season lightly with the sea salt & cracked white pepper, place the scallops onto a very hot barbecue or frying pan and cook for about 30 seconds on each side.
Place the scallops back into their shells and dress with the sauce and the herb sprigs.